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Portobello Breakfast Caps (Paleo)

  • Author: Caitlin
  • Total Time: 30 mins
  • Yield: 1 1x


  • 1 large portobello mushroom
  • 1 egg
  • 1-2 Tablespoon chopped onion*
  • 1-2 Tablespoons chopped spinach*
  • 1 Tablespoon chopped sun-dried tomatoes
  • salt and pepper to taste
  • *Use more or less depending on the size of your portobellos!


  1. Preheat the oven to 375 degrees F.
  2. Dust off the mushroom cap, wiping away any dirt. Pull out the stem, but leave the gills.
  3. Wash and chop up the stem – cause why waste it? Mix it in a small bowl with the chopped spinach, onions, and sun-dried tomatoes.
  4. Place the mushroom cap on a greased cookie sheet or oven-safe cast-iron skillet. Sprinkle with a little salt and pepper, then add the veggies, making a little well in the middle.
  5. Finally, crack an egg into the middle. (Try to keep it from running off the mushroom.)
  6. Bake on 375 F for 25-30 minutes, until the egg is cooked to your liking! (Alternatively, you can scramble the egg with the veggies beforehand if you don’t like runny yolks.)
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Breakfast
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